Pastry Chef & Line Cooks (Ridgefield)

Are you interested in Farm to Table and Snout to Tail Cooking? Do you want to learn how to do it right? Bernard’s in Ridgefield CT is looking for a Pastry Chef & Line Cooks that have passion for food and technique. We grow 50% of our summer produce on property and we house make all of our desserts, pates & charcuterie. Positions are perfect for recent culinary grads that are looking to learn from a master. Salary is based on experience and position available immediately. Please send resume to above address.
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